Yellow cake mix and pineapples make the sweetest pick-me-up
Pineapple Sunshine Cake brings a burst of tropical flavor to your dessert table. With its moist, golden cake infused with pineapple goodness and topped with a creamy, tangy topping, it’s sure to be a crowd-pleaser. Whether you’re hosting a summer barbecue or simply craving a taste of sunshine, this recipe is a must-try.
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Ingredients for the Cake
| Ingredients | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Large eggs | 4 |
| Oil (vegetable) | 1/2 cup |
| Crushed pineapple (with juice) | One 8-ounce can |
For the Topping:
| Ingredients | Quantity |
|---|---|
| Whipped topping (thawed) | One 8-ounce container |
| Instant vanilla pudding mix | One 1-ounce box |
| Crushed pineapple (with juice) | One 8-ounce can |
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Mix the Cake Batter: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, and crushed pineapple with its juice. Stir until well incorporated.
- Bake to Perfection: Pour the cake batter into the prepared baking dish and spread it out evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Prepare Topping: Once baked, remove the cake from the oven and allow it to cool completely on a wire rack. While the cake cools, prepare the topping.
- Prepare the Topping: In a medium mixing bowl, mix together the thawed whipped topping, instant vanilla pudding mix, and crushed pineapple with its juice until well combined.
- Frost and Serve: Once the cake has cooled completely, spread the topping evenly over the top. Cut into squares and serve, delighting in every tropical bite.
